Wish...

...now that I'd planted some tomatoes!

Roasted Tomato Soup Recipe (from 101 Recipes)

( Roasted Tomato Soup Recipe )

BTW, I've fallen in love again. Right here at home. *nods* And it's not what you think. I was perusing ads at the "101 Recipes" site; nifty place it is too, and I saw a book title and image that rang a bell. It was "How to Cook Everything" by Mark Bittman. "Wait a minute," I thought to myself, "I think I have this book!" So I got up from the 'puter and went into the laundry room where I keep my cook books in a cabinet above the dryer. I have a LOT of cookbooks; it's one of my addictions hobbies to collect.

But this gem has been sitting there, nearly unopened, definitely unopened in the four years that I've lived in Oklahoma. Not any more. Anyone who wants a good BASIC "how to cook with simple ingredients at home"...this is the one you want. He has a clear, concise, down-to-earth writing style and is a joy to read. He covers basic ingredients, what you need for kitchenware, how to stock a kitchen, how to buy the right pans and what all the pans mean and are used for, etc. And he does it in an informative and non-condescending manner.

I consider myself to be a pretty decent cook, but I intend (in my copious spare time, of course) to read this thing cover to cover. More on this later, I'm sure...

Thought I had posted but I guess not...

Here's my Pecan Roasted Chicken recipe...'cause Matt asked nicely.

3/4 C finely chopped pecans (or so)
1/2 C fine bread crumbs (I cheat and buy them in a tub)
1/2 tsp kosher salt
1 tbsp Penzey's pork chop seasoning (which I use on lots of stuff other than pork chops!)
1/4 cup milk or buttermilk
dash liquid smoke
1 egg
salt and pepper

chicken breasts (2 for the 2 of us)

Preheat oven to 350 degrees.
In a bowl, combine the pecans, bread crumbs, salt and Penzey's pork chop seasoning
In another bowl, combine milk, liquid smoke and egg; beat well with fork
Cut the chicken into planks, place each one into the milk/egg mixture and then roll in the crumb/pecan mixture. Place into greased cassarole. The pecans won't stick well so you WILL have to place the pecans on top of the chicken pieces once they're all nestled into the casserole.
Place temperature probe into thickest part of chicken (I have a lovely remote one that I LOVE.)
At the last few minutes I turn the oven up to 400 so the pecans will brown.
Bake uncovered for 20-45 minutes, until temp of chicken reaches 185.

I serve this most often with scalloped potatoes and some green veggie.

Enjoy...that's what we're having tonight!